Squash Soup
Try this delicious soup with acorn squash, pumpkin, butternut squash, crookneck, or a unique variety of winter squash that you grow in your garden or can find at a local farmers market.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe
127
Calories
6g
Protein
19g
Carbs
4g
Fat
5g
Fiber
8g
Sugar
81mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
olive oil
1 tablespoon · or cooking oil of choice
onions, chopped
2 medium
carrots, chopped
2 medium
garlic cloves, minced
2
no salt added canned tomato sauce
1 cup
low-sodium chicken or vegetable broth
5 cups
winter squash, cooked
4 cups
dried oregano
1 1/2 tablespoons
dried basil
1 1/2 tablespoons
Instructions
- 1
Wash hands with soap and water.
- 2
In a large saucepan, heat oil over medium heat.
- 3
Stir in onions, carrots, and garlic.
- 4
Cook for about 5 minutes, covered.
- 5
Stir in the tomato sauce, chicken broth, cooked squash, and herbs.
- 6
Bring soup to a simmer and cook, covered, for 30 minutes.
Source: USDA MyPlate Kitchen · From the Farm to the Table University of Connecticut Cooperative Extension
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